Ingredients:

  • 1 ½ cups (150g) Gluten-free rolled oats
  • 1 cup (100g) Almond flour
  • ½ cup (115g) Coconut oil, melted
  • ¼ cup (60ml) Maple syrup
  • ½ tsp (3g) Baking powder
  • ¼ tsp (1g) Sea salt
  • 2 cups (300g) Medjool dates, pitted and packed
  • ¼ cup (60ml) Warm water or apple juice
  • 1 tbsp (15ml) Lemon juice
  • 1 tsp (2g) Ground cinnamon
  • ¼ tsp (1g) Vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, stir together the gluten-free oats, almond flour, baking powder, and salt. Pour in the melted coconut oil and maple syrup, stirring until the mixture resembles wet sand. Press two-thirds of this mixture firmly into the bottom of the pan.
  3. Place the pitted Medjool dates in your food processor. Pulse until coarsely chopped, then add the warm water, lemon juice, cinnamon, and vanilla. Blend on high until the mixture is a smooth, thick paste. Spread the filling evenly over the pressed base.
  4. Spoon the remaining oat mixture over the date layer, pinching it with your fingers to create small, rustic clumps.
  5. Bake for 30–35 minutes, or until the edges are a deep golden brown and the topping smells toasted and nutty.
  6. Allow the bars to cool completely in the pan for at least 1 hour. For the cleanest cuts, place the pan in the refrigerator for 30 minutes before lifting the parchment paper and slicing into 12 squares.